Knephla Soup



INGREDIENTS:

3-4 medium potatoes

2-3 bay leaves

2 cups flour

1 tablespoon (or less) salt

1 1/4 cups water

2-3 cups milk

1 medium onion

1/4 cup butter or margarine

DIRECTIONS:

1. Peel and dice potatoes. Place in large kettle; add bay
leaves and enough water to cover. Bring to a boil, cooking
until potatoes are soft, about 15 minutes. Meanwhile, mix
flour, salt, and water to form a soft dough. Knead slightly,
adding more flour as necessary to make dough manageable.
Roll dough out flat and cut knephlas with a pizza cutter,
or form ropes of dough about as thick as your thumb, press
flat, and snip off short pieces with kitchen scissors. Once
potatoes are cooked, stir in knephlas; boil 5 minutes. You
may need to add more water. Knephlas should float when done.
Add milk and heat until warm. Fry chopped onion in butter
until golden brown; do not overcook. Mix onions into warm
soup; serve. Add salt and pepper to taste.



Knephla Soup